Kappo Masa NY is looking for a charismatic, enthusiastic, and proactive candidate to join our growing team! The Sous Chef would take no a kitchen leadership role and implement the Company's protocols, as well as monitor operations, costs, training, and the development of staff.

*Primary Responsibilities Include, but not Limited to:*

*Supervising Staff:*

* Manage employees, ensuring that the correct standards and methods of service are maintained.

* Be able to recognize where help is needed and aid staff on the line during service.

* Participate in the interviewing and candidate selection process.

* Assign tasks and responsibilities to employees according to their skills and position.

* Provide clear instructions and guidance on completing assigned tasks.

* Monitoring the performance and productivity of employees.

* Conducting regular check-ins and team meetings to understand employee’s concerns.

* Providing regular feedback to help employees perform their duties efficiently.

* Helping employees develop additional skills and knowledge through staff development and training sessions.

* Create weekly work schedules for staff and monitor and document all attendance discrepancies.

*Operations*

* Reporting to and assisting the head chef/Executive Chef with creating and maintaining menus, and pricing menu items.

* Overseeing food preparation and cooking, ensuring the quality of food and presentation.

* Maintain kitchen inventory to ensure sufficient quality and quantity of ingredients.

* Ensure kitchen equipment complies with industry standards and is repaired or replaced as needed.

* Ensure all staff comply with food safety, personal safety, operational safety, and fire safety requirements.

* Reporting all members and guest complaints to the head chef/Executive Chef and assisting in resolving complaints.

*Monitoring Operations*

* Regularly Inspecting work areas to identify areas for improvement.

* Ensuring proper resource allocation, such as personnel, equipment, and materials.

* Identifying and addressing operational inefficiencies, such as inefficient workflows or quality control issues.

* Ensure that all agreed standards of service are supervised and adhered to.

* Ensure the Company is always compliant with Department of Health standards.

* Follow all Company performance standards and implement Company protocols and policies throughout the operations.

* Monitoring restaurant inventory and communicating any items the restaurant requires.

* Implementing preventive and corrective measures to ensure minimal downtime or delays.

* Communicate all operational concerns and suggestions to the Director of Operations.

*Customer Service/Guest Experience:*

* Know, understand, and implement all aspects of the Company’s steps of service.

* Provide friendly, courteous, and professional service.

* Demonstrates a high standard of personal appearance and ensures good personal hygiene.

* Listen to customer concerns and resolve issues promptly.

* Escalating complex or unresolved complaints to the relevant departments.

* Following up with customers to collect feedback and ensure they have no additional issues.

* Document customer feedback for future reference.

*Training Employees:*

* Assist newly hired employees with the onboarding process when needed.

* Provide monitored job-specific training and guidance.

* Communicate performance expectations, goals, and key performance indicators to all employees.

* Fairly measure all new employees’ progress and document performance to review during probational period.

* Follow training guidelines and enforce Company protocols for all new hires.

* Provide coaching, additional training, and reviews/assessment to all employees that require it.

*Knowledge, Skills and Abilities Required:*

* 5+ years of fine dining BOH management experience.

* Food Handler’s License (Required).

* Strong leadership and people skills.

* Knowledge of New York Department of Health standards and protocols.

* Familiar with NY State and Federal Labor Standards/Laws.

* Computer Skills (Microsoft Office 365, Spreadsheets, and POS Software).

* Analytical skills - the ability to compare, contrast and quality check work.

* Strong written and verbal communication skills.

* Familiar with hospitality industry’s best practices.

* Language Skills – Fluency in English is necessary to perform the job.